Kingfish Sashimi
This isn’t just a dish—it’s your new obsession. The sauce is cheeky but bold, the kingfish so fresh it practically glows. A zingy slap, a cool hug, and one bite later, life before this? Who even remembers?
Ingredients
300 g sashimi-grade kingfish, finely sliced
3 cloves garlic, peeled
1.2-inch piece of ginger, peeled
8 coriander roots
3 long green chillies, roughly chopped (add more for extra heat)
3 tbsp Thousand Apologies Finger Lime x Jalapeño hot sauce
1–2 limes, juiced
200 ml Kara coconut cream, chilled in the fridge for at least an hour
Garnishes
¼ cup coconut batons, dry-roasted
1 long red chilli, julienned
Small handful of Vietnamese mint leaves
Method
1. Make the Green Sauce: In a mortar and pestle, bash the garlic, ginger, coriander roots, and green chillies with a pinch of salt. Add the hot sauce and lime juice, continuing to grind until a wet paste forms. Transfer the mixture to a blender and blend until super smooth. Taste and adjust seasoning to achieve a balanced hot, sour, salty, and sweet flavour. Strain the blended mixture through a muslin cloth.
2. Prepare the Coconut Cream: Whisk the chilled Kara coconut cream in a mixer until thick and foamy. (if you don't have Kara you will just have to drizzle over without the whip)
3. Plate the Dish: Arrange the kingfish slices on a plate, curling them slightly so they don’t lie flat. Spoon the green sauce over the fish, dot the coconut cream around the platter, and garnish with toasted coconut, red chilli, Vietnamese mint, and coriander leaves.
Photography by: Kip and Co & Madeline Burke
